Recipes

Monday, March 11, 2019

Pasta Primavera; Meatless Monday



Sometimes my children get bored of having rice for dinner on a daily basis and ask for something else.. While they are not much of a pasta fan, I think this particular time, they just felt like pasta and requested for pasta for dinner. I had a lonely pack of Rotelle pasta sitting in my pantry and decided to use it. I was going to make a basic white sauce, throw in some peas and carrots and call it a day. Coincidently, on the back of the pasta package I found the recipe for Rotelle Primavera. Usually I am wary about recipes on the box but this one was vegetarian and had green beans asparagus, green peas and bell peppers. When I looked in my freezer, I found that I had used up my peas and carrots but I had a handful of just peas. In my refrigerator I had fresh green beans and purple asparagus. I didn’t have any peppers on hand. I didn’t have half and half so I used whole milk instead, which also cuts the calories!  I decided to try the recipe. I am glad I did. It was quick and easy to make and the taste was delicious! The kids loved it and so did hubby!! I strongly recommend this wholesome pasta recipe, especially now that spring is here and there will be a plethora of fresh vegetables in the market. No, this post has not been sponsored by Ronzoni pasta!! 

Servings: 6-8

Prep time: 15 minsCook time: 15 minsTotal time: 30 mins

Ingredients:

8 ozRonzoni® Rotelle
1/2 lbfresh green beans, trimmed, cut into 2 inch pieces 
1 lbasparagus, trimmed and cut into 2-inch pieces
1 Tbspbutter
1 Tbspolive oil
1 tspsalt
2 Tbspsall purpose flour
1 1/2 cupswhole milk or half and half. 
1 cupfrozen peas
1/3 cupgrated Parmesan cheese1 tsp 
 freshly ground black pepper


Method :

Prepare pasta according to package directions, adding green beans to pasta cooking water during last 5 minutes.

Meanwhile, in large skillet over medium-high heat, melt butter with olive oil; add asparagus. Season with salt. Cook 5 minutes, stirring occasionally, or until vegetable are crisp-tender; reduce heat to medium. 

Add flour; cook 1 minute, stirring constantly. 

 Add milk and peas. Cook, stirring frequently until mixture thickens slightly. 

Toss hot cooked pasta and green beans with sauce; serve with Parmesan cheese and freshly ground black pepper. 
Serve hot!
Enjoy!!

Cooking made easy: 

You can use other vegetables that you may have on hand such as broccoli, peas and carrot, cauliflower etc. 


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